Roasted Kumera, Cauliflower, Chickpea & Haloumi Salad

Ingredients:

2 cups mixed baby spinach leaves

1/2 medium head cauliflower, cut into florets

1 kumara, diced

3 tablespoons rice bran olive oil, divided

400g canned chickpeas, rinsed and drained

1/2 cup @oceansprayanz craisins

Handful pine nuts, roasted

200g haloumi cheese, cut into slices

Fresh pomegranate seeds

Dressing 1: Salad Dressing

3 tablespoons rice bran oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon pure maple syrup

1 teaspoon pomegranate molasses

Dressing 2 - Feta Yoghurt Base:

1/3 block feta cheese

160g Greek natural yogurt

Fresh mint, chopped

Squeeze of lemon juice (amount to taste)

Method:

1. Cook kumara in an air fryer at 180°C for 20 mins. Remove and set aside.

2. 

   Feta Yoghurt base

   Lay cauliflower florets in the air fryer, drizzle with 2 tablespoons of rice bran oil, and season. Cook at 180°C for 10-15 mins until edges are browning. Add chickpeas for the last 5 mins. Remove and set aside.
3. For Dressing 1: Mix all ingredients and season to taste.
4. For Dressing 2: Mash feta into Greek yogurt. Add mint and lemon juice. Mix until smooth. Set aside.
5. To assemble: In a large bowl, combine spinach, roasted kumara, cauliflower, chickpeas, craisins, mint, and pine nuts. Add Dressing 1 and toss. Season to taste.
6. Fry haloumi: Heat remaining oil in a pan over medium/high. Fry haloumi for 2-3 minutes each side until golden. Drizzle with maple syrup, season with pepper, and add a squeeze of lemon.
7. To serve: Spread Dressing 2 on the base of a platter (not too thinly). Add salad, top with haloumi, and sprinkle with pomegranate seeds.

Serve with a side of lamb loin (caramalised with Mint Sauce - add to the meat just before taking out of pan) or other meat...or on its own.